Ox Tail Soup

Ingredients

• 2 J quarts of soup stock
• 1 ox tail
• 1 small carrot
• 1 turnip
• 1 onion
• Celery
• Lay leaf
• cloves
• salt and pepper

Method

1. 1

   Make the stock by boiling a beef shank in 6 quarts of water several hours, until it is reduced one-half.

2. 2

   While the stock is boiling, cut vegetables into lozenge shapes.

3. 3

   Chop the ox tail into thin round slices and steep them in cold water for an hour.

4. 4

   The ox tail must stew for at least 2 or 3 hours.

5. 5

   Strain the stock into the soup pot, add the vegetables and ox tail slices.

6. 6

   Add brown butter and flour thickening, let simmer until smooth and clear, and skim off the fat.

7. 7

   Serve with a slice of ox tail and some vegetables in each plate.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 41. The excerpt below is the record exactly as published.

0x Tail Soup. 2 J quarts of soup stock. 1 ox tail. 1 small carrot. 1 turnip. 1 onion V Celery, Lay leaf, cloves, salt and pep- pe

Cook this with the app: pantry check, scaling, and the assistant.